These porridge waffles were excellent and proved to be a good base for supping up some of our home made curds and jellies, in this case the last remnants of the Banoffee Curd. I have to say, this is perhaps the easiest recipe for waffles I have ever come across. All you need is a food processor, you throw in the ingredients, give it a whiz then pour onto your waffle iron.
110g/1 cup rolled oat flakes
70g/½ cup plain flour
½ pint/1 ¼ cups water1 tablespoon olive or vegetable oil
2 teaspoons agave syrup, maple syrup (or runny honey)
Pinch of salt
½ teaspoon baking powder
In a food processor, add the ingredients and then blend until roughly smooth. Ladle into a well oiled waffles iron. Cook according to waffle iron instructions. Slightly adapted from The Garden of Vegan by Tanya Barnard and Sarah Kramer. *A spurtle is a Scottish cooking implement used to stir oats as they simmer and soften slowly in the pot.